Effects of different stunning methods on the flesh quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4°C

Na Qin(Tianjin University of Technology), Hui Hong(China Agricultural University), Beiwei Zhu(Nanjing Medical University), Dapeng Li(Poultry Research Institute), Yuemei Zhang(China Agricultural University)
Food Chemistry
January 18, 2016
10.1016/j.foodchem.2016.01.071
Cited by 59

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